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Another new ingredient that I discovered this Spring was fiddleheads. Fiddleheads are young fiddlehead ferns that have yet to unfurl they leaves and they are only available for a short period of time during the Spring. I first saw them at the farmers market and later I was a bit surprised to also find them at a few main stream grocery stores. Of course, I picked some up right away to try. While looking around for recipes I kept coming across the suggestion to boil them for at least three minutes before cooking them over safety concerns for toxins.

The first thing that I did with the fiddleheads was a simple saute (after boiling them for 3 minutes) in some olive oil with some chopped up ramps and a simple seasoning of salt and pepper. I really enjoyed the sauteed fiddleheads and I would imagine that sauteing them in butter would also be excellent. A sprinkling of parmigiano reggiano might also be a nice addition.

Now that I had experienced the fiddleheads I was looking for a recipe to use them in. While I was thinking about them I was thinking about spirals and then shrimp popped into my head. I was also thinking about wanting to use the preserved lemons that I had made in a new dish. I decided to combine all of the ideas and make a shrimp scampi with fiddleheads and preserved lemons. Fiddleheads in a pasta with a buttery lemon sauce with shrimp sounded good. I also thought that replacing the garlic in the shrimp scampi with the in season ramps would be a nice touch. It is hard to go wrong with shrimp scampi and this Spring version with fiddleheads, wild leeks and preserved lemons also turned out great! The fiddleheads worked well in the scrimp scampi and they were really nice in the buttery lemon sauce with a background of wild leeks. The preserved lemons also worked well in the scampi kicking up the lemon flavour and adding a new texture. What a great way to enjoy the fiddleheads! I will definitely be keeping an eye out for them again next year!

Directions:1. Cook the fiddleheads in boiling water for 3 minutes, drain and set aside.2. Heat the oil and melt the butter in a pan.3. Add the chili flakes, wild leeks and preserved lemons and saute until fragrant, about 1 minute.4. Add the fiddleheads and shrimp and saute until the fiddle heads are bright green and the shrimp is cooked, about 1-3 minutes per side and set aside.5. Add the wine and lemon juice and deglaze the pan.6. Simmer until the liquid is reduced by half, about 3-5 minutes.7. Add the fiddleheads, shrimp, pasta and parsley and toss to coat.

Kevin, you certainly know the way to this girl's heart. What a perfect dish! I love fiddleheads but never thought to pair them with shrimp & pasta. I love it! Thanks for sharing with Presto Pasta Night.

I just in the last few weeks shared my fiddleheads on my blog..I never thought of this! Prefect marriage I think..and beautiful..I think the added touch of preserved lemons must be a fresh and sparkling bonus.I love them and always have them in the fridge now:)Great ideas!

I am heading to the FM tomorrow and I will be looking for these little works of art. Look great with shrimp. What's the deal with the toxins? Deer poop. When I think of ferns I think of the forest and those hillbilly caviar everywhere that my dog loves to eat!

Excellent idea to use fiddleheads in Shrimp Scampi! I make shrimp scampi with asparagus and fiddleheads are definitely similar so that would work great. I also discovered fiddleheads this spring and liked them.

I just found your blog through Veggie Girl's blogroll. I'm so glad I did! Closet Cooking is totally going in my reader from now on! I'm just starting to work on my food photography and your posts are great inspiration. Fiddleheads are beautiful!

I'm so lucky to have fiddleheads growing on my property -- they're mostly past now, but we enjoyed them for a couple of weeks earlier this month. I love the symmetry of the curled fiddleheads and the shrimp -- beautiful in your photographs.

Claudia: Fiddleheads are only in season for a brief time in spring and I normally find them at farmers markets though occasionally they will make their way to main stream grocery stores. I have not tried 'hunting' for them myself in the wild.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.